Seven Hour Lamb Roganjosh

My seven hour lamb recipe probably gets the most search hits of anything I’ve ever posted in my entire blogging career. I am hoping this surpasses it as

I have based this on Ajoy Joshi’s recipe in his book Indian home cooking but it detours in terms of cooking time and the lamb cut I used. (I can’t say it enough – if you’re in Sydney and if you love Indian, get thee to Ajoy’s restaurant Nilgiri’s.)

The pic below doesn’t really truly reflect the depth of the colour of the dish – washed out by my appalling photography skills I suspect.

Seven hour lamb roganjosh
Adapted from Ajoy Joshi, Indian Home Cooking

  • 6 lamb shanks
  • 2 cups whole milk plain yoghurt
  • 1 tsp salt
  • 2/3 cup of vegetable oil and butter melted together
  • cinnamon stick
  • 20 green cardamom pods
  • 5 brown or black cardamom pods
  • 1tsp whole cloves
  • 1kg brown onions, chopped
  • 2tbsp finely grated ginger
  • 2tbsp crushed garlic
  • 4tsp chilli powder, or to taste
  • 2tsp ground tumeric
  • 1/3 cup freshly chopped coriander
  • 1 1/2 tsp garam marsala
  1. Preheat oven to 120-150C (just depends on your own oven – I did it at 120 in a fan forced crappy oven, if you have a decent oven that maintains its temperature adjust accordingly)
  2. In a large bowl combine the lamb with the yoghurt and 1/2 tsp of salt
  3. In a large casserole dish that can go from stovetop to oven* heat the oil and butter mixture over medium heat and add the cinnamon, cardamom, cloves and cook, stirring, for about 30 seconds
  4. Add onions and 1/2 tsp salt and cook over medium-low heat, uncovered, for about 20 minutes until the onion is deeply golden but not burnt
  5. Add the ginger and garlic and cook, stirring for 30 seconds or so
  6. Drain away any excess oil and butter, leaving the spices and onions in the pan (I don’t know if I did something wrong but I didn’t get any excess)
  7. Add the lamb and yoghurt mixture, chilli powder and tumeric to the pan and mix well.
  8. Cover tightly and transfer to the oven and cook for seven hours
  9. Remove from the oven and shred the meat off the bones into the accumulated sauce**
  10. Just before serving stir through the coriander and garam masala and check its seasoning.

* I still don’t own one of these so did it all in a large heavy based saucepan and then transferred it to a baking dish, which I covered tightly with foil
** In hindsight I think this would make a fabulous dinner whereby each person is served a shank, some of the sauce and basmati rice – you could easily add another two shanks to this recipe for the amount of sauce it generates.